Ingredients

• 190g (1 1/4 cups) plain flour
• 120g cold butter, chopped
• 3-4 teaspoons water

Filling

• 350g Primo Rindless Middle Bacon
• 1 tablespoon olive oil
• 1 leek, thinly sliced
• 1 corn cob, kernels removed
• 1 tablespoon fresh thyme leaves
• 80ml (1/3 cup) pouring cream
• 5 eggs
• 60g grated tasty cheese

Method

• Step 1 Preheat oven to 180C/160C fan-forced. Grease flan tin. Combine flour and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add water and process until mixture just comes together. Turn pastry onto a lightly floured surface and knead gently until just smooth.
• Step 2 Roll out pastry on a sheet of lightly floured baking paper large enough to cover the base and sides of the prepared tin. Flip pastry over rolling pin and remove the paper. Ease the pastry into the tin, pressing gently into the fluted sides. Trim top with a sharp knife. Place flan tin on an oven tray. Line the pastry case with a sheet of baking paper and fill with beans or rice. Bake blind for 15 minutes. Remove baking paper and beans. Bake for a further 10-15 minutes until pale golden. Cool.
• Step 3 Meanwhile, cut 5 or 6 strips of bacon large enough to cover the top of the quiche and reserve. Chop the remaining bacon. Heat oil in a large non-stick frying pan. Add leek, cook, stirring 1 minute. Add chopped bacon, cook stirring for 3-4 minutes or until lightly golden. Stir through corn and thyme. Remove from heat and set aside to cool.
• Step 4 Spread cooled bacon mixture over pastry case. Whisk cream and eggs in a jug. Pour into pastry case. Scatter over cheese. Lay strips of reserved bacon over the quiche close to each other. Bake for 45 minutes or until golden and cooked through. Leave quiche in the tin for 10 minutes before removing to serve.